Peanut Butter Brioche Sandwiches Recipes

GRILLED PEANUT BUTTER AND JELLY SANDWICH

Steps:

• Heat griddle or skillet to 350 degrees F (175 degrees C).
• Spread butter on one side of each slice of bread. Spread peanut butter on unbuttered side of one slice of bread, and jelly on the other. Place one slice, buttered side down on the griddle. Top with other slice, so that peanut butter and jelly are in the middle. Cook for 4 minutes on each side, or until golden brown, and heated through.

PB&J TEA SANDWICHES

Steps:

• Combine the peanut butter, mascarpone, honey and vanilla extract in a medium bowl. Using a rubber spatula, mix everything together until smooth and evenly combined.
• Spread 10 slices of pound cake with 1 tablespoon of the peanut butter mixture. Then spread with 1 teaspoon grape jelly. Complete the sandwiches with a second slice of pound cake. Use a 1 1/2-inch fluted round cutter to cut out little finger sandwiches.

PEANUT BUTTER CRUNCH FRENCH TOAST RECIPE

Steps:

• Preheat the oven to 250 degrees F.
• Line a large baking sheet with wax paper.
• Spread 1 tablespoon of peanut butter on each of the 8 slices of brioche, and cover with the remaining 8 slices, making sandwiches.
• On a pie plate, beat the eggs with cream and vanilla.
• In another pie plate, spread the crushed cornflakes.
• Lightly soak the sandwiches in the egg mixture, then dredge in the cornflakes, pressing to help them adhere.
• Transfer the sandwiches to the baking sheet.
• Melt 1 tablespoon of butter in a very large skillet.
• Add 4 of the sandwiches and cook over moderate heat for 2 to 3 minutes until golden and crisp on the bottom.
• Transfer the half-cooked sandwiches to the baking sheet.
• Add another 1 tablespoon of the butter to the skillet, flip the sandwiches back into the skillet, and cook for about 2 minutes longer until golden and crisp on the bottom.
• Transfer to the baking sheet and keep warm in the oven.
• Wipe out the skillet and cook the remaining sandwiches.
• Transfer the French toast to plates and dust with confectioners' sugar.
• Top with the berries and drizzle with maple syrup.

PEANUT BUTTER BRIOCHE SANDWICHES

Steps:

• Preheat the broiler.
• For the satay sauce: Whisk the peanut butter, coconut milk, lime juice, soy sauce, brown sugar and crushed red pepper together in a small bowl. Set aside.
• For the sandwiches: Combine the peanut butter, chili powder, cumin, crushed red pepper and salt in a small bowl. Stir well.
• On a nonstick baking sheet, lay out 4 slices of the brioche and spread with the spicy peanut butter. Top each slice with about 3 slices of the cheese. Broil until the cheese is melted, about 2 minutes.
• Close the sandwiches with the remaining brioche and broil again until the top slices are toasted, about 1 minute--watch closely, as broilers vary. Flip the sandwiches on the baking sheet and broil one more time until the top slices are toasted, about 1 minute. Cut the sandwiches into triangles, drizzle with the satay sauce and serve.